Barley is a cereal grain used as a staple food in many countries. It is commonly used as an ingredient in baked products and soup in Europe and the United States. Barley malt is used to make beer and as a natural sweetener called malt sugar or barley jelly sugar. Barley has high fiber content.

Recent data suggest that barley may be promising in reducing total cholesterol and low-density lipoprotein (LDL, or "bad") cholesterol in patients with mildly elevated cholesterol and in reducing the risk of heart disease. Although not well studied in humans, barley may protect against cancer. Current evidence suggests that beta-glucan from barley may not improve appetite control.

Germinated barley foodstuff (GBF) may play a role in the management of ulcerative colitis, irritable bowel disease, and mild constipation. High-fiber barley may be useful in the diets of patients with diabetes.

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.

GRADE *

Evidence suggests that barley may help lower mildly elevated cholesterol, especially when used with other cholesterol-lowering agents. Larger trials are needed to confirm these results.

B

Supplementation with different types of barley beta-glucans had small effects on cardiovascular disease markers in humans. Further research is necessary in this area.

C

Barley has been used traditionally as a treatment for constipation, due to its high fiber content. However, there is limited scientific evidence in this area. Further research is necessary in order to establish safety and dosing recommendations.

C

Early evidence suggests that barley meal may improve glucose tolerance. Better research is necessary before a firm conclusion can be drawn.

C

Germinated barley foodstuff (GBF), which comes from maturing barley, may be helpful in patients with ulcerative colitis. Scientific evidence in this area is limited, and further research is needed before conclusions can be drawn.

C

Increasing intake of whole-grain foods containing high amounts of soluble or insoluble fiber may help to control weight. Barley has high fiber content, but studies regarding whether barley promotes weight loss are limited.

C

There is limited evidence suggesting that consumption of beta-glucan from barley does not improve appetite control. Further research in this area is necessary.

D

* Key to grades

A: Strong scientific evidence for this useB: Good scientific evidence for this useC: Unclear scientific evidence for this useD: Fair scientific evidence for this use (it may not work)F: Strong scientific evidence against this use (it likley does not work)

Tradition / Theory
The below uses are based on tradition, scientific theories, or limited research. They often have not been thoroughly tested in humans, and safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. There may be other proposed uses that are not listed below.

As an appetite suppressant, a meal-replacement bar containing 0.9 grams of beta-glucan (from eight grams of barley) has been taken by mouth.

For cardiovascular disease risk, a six-gram daily dose of a concentrated barley beta-glucan blended into a beverage has been taken twice daily for six weeks.

For constipation, 9-18 grams of germinated barley foodstuff (GBF) has been taken by mouth daily for up to 14 days.

For high cholesterol, 1.5 grams of barley oil twice daily or 30 grams of barley bran flour daily have been taken by mouth. Three to five grams of low- or high-molecular-weight barley beta-glucan extract has been taken by mouth for 10 weeks in functional foods. A supplement containing 50% pearl barley and 50% rice has been taken by mouth daily for 12 weeks. A six-gram daily dose of a concentrated barley beta-glucan blended into a beverage has been taken twice daily for six weeks.

For ulcerative colitis (mild-to-moderate), 10 grams of germinated barley foodstuff (GBF) has been taken by mouth three times daily. Twenty to thirty grams of GBF has been taken by mouth daily for 4-24 weeks.

For weight loss, a six-gram daily dose of a concentrated barley beta-glucan blended into a beverage has been taken by mouth twice daily for six weeks. Two packages of a supplement containing 50% pearl barley (seven grams of beta-glucan) and 50% rice have been taken by mouth daily for 12 weeks.

Note: Most trials have used foods containing barley rather than barley oil or other forms of barley.

Children (younger than 18 years)

There is no proven safe or effective dose for barley in children.

Safety
The U.S. Food and Drug Administration does not strictly regulate herbs and supplements. There is no guarantee of strength, purity or safety of products, and effects may vary. You should always read product labels. If you have a medical condition, or are taking other drugs, herbs, or supplements, you should speak with a qualified healthcare provider before starting a new therapy. Consult a healthcare provider immediately if you experience side effects.

Allergies

Avoid with known allergy or hypersensitivity to barley flour or to beer made with barley, its constituents, or members of the Poaceae family. Life-threatening allergic reactions, hives, skin rashes, skin inflammation, tingling in the face, lip and tongue swelling, chest tightness, difficulty breathing, stuffy nose and runny eyes, cough, wheezing, and fainting have been reported from drinking beer made with malted barley. Patients with allergy or hypersensitivity to grass pollens, rice, rye, oats, or wheat may also react to barley.

"Bakers' asthma" is an allergic response from breathing in cereal flours among workers of the baking and milling industries and can occur due to barley flour exposure. If an individual is allergic to one grain (such as barley), there is a possibility that other grains may cause similar reactions.

In patients with celiac disease, barley may stimulate immune responses.

Side Effects and Warnings

Use cautiously in all patients, due to the possible risk of contamination with fungi.

Barley may lower blood sugar levels. Caution is advised in patients with diabetes or hypoglycemia and in those taking drugs, herbs, or supplements that affect blood sugar. Blood glucose levels may need to be monitored by a qualified healthcare professional, including a pharmacist. Medication adjustments may be necessary.

Use cautiously in patients taking cholesterol-lowering agents, as barley may act additively with other cholesterol-lowering agents.

Use cautiously in patients taking sympathomimetics, due to possible additive effects.

Use cautiously, as fiber speeds the passage of food through the gastrointestinal tract and may affect the absorption of various agents taken by mouth.

Use high doses cautiously in women who are pregnant or breastfeeding.

Avoid use in patients with celiac disease, as barley may exacerbate this condition.

Avoid with known allergy or hypersensitivity to barley flour or to beer made with barley, its constituents, or members of the Poaceae family. Life-threatening allergic reactions, occupational "bakers' asthma," contact dermatitis, hives, skin rashes, skin inflammation, tingling in the face, lip and tongue swelling, chest tightness, difficulty breathing, cough, wheezing, and fainting have been reported from drinking beer made with malted barley. Patients with allergy or hypersensitivity to grass pollens, rice, rye, oats, or wheat may also react to barley.

Barley may lower blood sugar levels. Caution is advised when using medications that may also lower blood sugar. Patients taking drugs for diabetes by mouth or insulin should be monitored closely by a qualified healthcare professional, including a pharmacist. Medication adjustments may be necessary.

Barley may also interact with brown rice, cholesterol-lowering herbs and supplements, gastrointestinal agents, herbs and supplements taken by mouth, herbs and supplements that expel parasitic worms, herbs and supplements that stimulate the heart and blood flow, high-carbohydrate foods, and whole wheat.

The information in this monograph is intended for informational purposes only, and is meant to help users better understand health concerns. Information is based on review of scientific research data, historical practice patterns, and clinical experience. This information should not be interpreted as specific medical advice. Users should consult with a qualified healthcare provider for specific questions regarding therapies, diagnosis and/or health conditions, prior to making therapeutic decisions.